About Layer Cake Parade

Layer Cake Parade means that baking is a procession. Baking a dessert from the past, or from some other country, parades dessert down a hallway. You may not be able to travel, but baking these sweet collections transports you. Desserts become souvenirs of a story. They act as artifacts and placeholders for history, memories, and environments.

About the Colorist Catalog

My approach to baking is story‑telling. Food is not one dimensional; it is a loaded object, filled with meaning. It’s all about color.

Here I release Colorist Catalogs. Every few weeks an issue is released. Each new catalog is a clustering of thematic shades, seasonally inspired by a specific location, person, or story in the world. Desserts represent the theme through color and ingredients.

About Disclosure Affiliate Links

I make money on my blog.

I use Google AdSense and Amazon’s Affiliate Link programs.

I disclose when I use affiliate links in posts.

The Resources section of my posts links to supplies I use. The Amazon links are through the Affiliate Link Program. Other links to other websites weren’t paid for.

About the Author

Did I misspell doing? The shorty pun.

It’s taken me ten years of blogging to find my passion writing and dessert crafting, folding the two into this single concept. I keep my posts short; the page is always the work, like the concept of Layer Cake Parade’s “procession” I’ve developed and changed as a blogger.

I spent the first 14 years of my life focusing solely on dancing classical ballet. While growing up, I learned how plates in dining are not monosemantic. Besides wanting to be crafty and specific with language, my real goals in high‑school were to become fluent in Russian, Spanish, Japanese, Korean, and Chinese before age 21, and to master stage presentation with colorful displays of Colorist Cuisines for the whole house.

After graduating high school, I trained as a baker and dancer in classical Vaganova ballet. The pre‑professional program I settled with balanced two things: language and movement‑based academics studying craft (what studies, known languages, journalism, and creative writing). After years, I ended up earning a Bachelor of Science degree in Food Studies; here I have continuously mixed studies in food styling, recipe writing, food science, food writing, and lots of time training in a culinary theatre.

I work in culinary production where I work on the sets of food television shows, commercials, and celebrity chef demonstrations as well as restaurant kitchens as pastry chef.

Overall…

Not to be cheesy, but in a Betty Crocker cookbook, the lady—though a fictional spokeswoman—makes a valid point about cake. Cake is a cornerstone; it is a colossal centerpiece in celebration, daily interactions, and affirming relationships and tradition.

Fusing the gap between tradition and tradition‑makings is what I’m here to do. I want to take a long baked recipe, and revise it to modern day palates of this flavor filled food world.

I hope you enjoy the recipes and cake projects I post here.